Most Helpful Critical Review

I thought these burgers were pretty good, but not "southern" as the name implies. I used dijon mustard, 1/4 c. of plain bread crumbs, 1 tsp. of garlic powder vs. garlic salt and used 1/4 tsp. each of salt and pepper. We grilled them and put them on toasted sesame rolls with cheddar cheese, lettuce, roasted tomato, thin sliced red onion, and little mayo. They were very juicy.

These are the only way i am going to make burgers now. My 4 yr old ate 2 of them and wanted more! These were the best and the moistest burgers I have ever made. I also added tome steak seasoning like I always do and I used 1/4 cup of bread crumbs and added a little bit of liquid smoke.

These were very flavorful. I added extra breadcrumbs as it needed it to hold the burgers together. Also added some finely diced pickles instead of using them as a topping. The mustard really gives it a flavour hit. Thanks.

These are just average. They are meatloaf burgers not really hamburgers. Even the great American chef James Beard's favorite hamburger recipe is a meatloaf burger. Anytime you add this much stuff to the meat it becomes meatloaf. Mine also did not stick together, but I thawed the meat in the microwave. To make them stick together better, try using fresh - never frozen - hamburger. Or, at least, don't thaw the meat in the microwave.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.